Steak Summer Salad

Loaded with veggies, nuts, and delicious steak!

Recipe:

Steak: 2 lb. London broil

2 tablespoons Marsala wine

2 tablespoons olive oil

1 tablespoon soy sauce

4 cubes frozen garlic

4 cubes frozen ginger

Salad:

7 oz. whole romaine lettuce, chopped

3.5 oz. spring mix

10 red cherry tomatoes, halved

10 yellow sugar bomb tomatoes, halved

1⁄4 cup olives, sliced

1⁄4 cup dill gherkin pickles, sliced

1⁄4 cup honey-glazed pecans, broken in half

1 sautéed onion, optional

2 tablespoons pepitas, optional

Dressing:

1⁄4 cup olive oil

2 tablespoons lime juice

1 teaspoon vinegar

1 teaspoon dried parsley

3⁄4 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon garlic powder

1. Prepare the steak: In a 1-gallon zip-top bag, combine London broil, wine, oil, soy sauce, and frozen cubes of garlic and ginger. Marinate at least 4 hours.

2. On a grill or in a grill pan, cook about 9 minutes per side, until internal temperature reaches 140°F (for medium rare). Let cool for 15 minutes, then slice thinly and set aside.

3. Prepare the salad: In a serving bowl, mix together romaine lettuce, spring mix, all tomatoes, olives, pickles, pecans, and sautéed onions and pepitas (if using).

4. Prepare the dressing: In a small bowl, whisk together oil, lime juice, vinegar, parsley, salt, pepper, and garlic powder.

5. Assemble: Add steak and dressing to the salad. Toss to distribute evenly.

Photo by Chay Berger

Featured in Whisk by Ami Magazine

Food for photo shoot sponsored by Gourmet Glatt Lakewood

#tastynsimple